Cherry Tomato Salad with Roasted Garlic & Onion Pesto Dressing

This week at the Farmer’s Market we had an amazing turn out and unfortunately ran out of recipe cards for our recipes. So therefore I am posting one of our wonderful recipes so you can recreate it at home. I hope you enjoy!


2 pints of tomatoes

1 cup roughly chopped basil

¼ to ½  cup EV olive oil

2 cloves of garlic

½ red onion

Salt and fresh ground black pepper to taste


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  • Half tomatoes and set aside

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  • Preheat oven to 400 F.
  • Peel and crush garlic cloves and thinly slice red onions. Mix both with a light amount of olive oil and spread on roasting pan. Roast for 10 m, until browned.

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  • Add EVOO, basil and roasted garlic to blender and blend until smooth. Add salt and pepper to taste.

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  • Mix all ingredients together in large mixing bowl and serve!


We look forward to seeing you next week on Wednesday at the hospital atrium from 11-1pm!


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